Toast the pecan halves in a 350 degree preheated oven until lightly browned. Remove from oven and cool.
Whip the cream and sugar until fairly stiff.
The package of ladyfingers will contain two long layers each split in half. Place one half of a layer of ladyfingers on a small serving dish. Sprinkle with two tablespoons of coffee and half of the toasted pecans.
Top with a split layer of ladyfingers. Spread with half the Liberté cappuccino yogurt and half of the whipped cream.
Repeat with the second layer of ladyfingers. Sprinkle the top with powdered cocoa.
Wrap in plastic wrap and refrigerate for at least 4 hours.